A refreshing Japanese hot pot served cold. Perfect for hot summer days, with the bright citrus aroma of yuzu and crisp seasonal vegetables.

*Ingredients (Serves 1–2)
・4 slices pork
・1 Japanese eggplant, sliced
・1/4 bag mizuna (Japanese mustard greens)
・4 okra pods
・1 yuzu
・Ice cubes, as needed

*Broth
・70 ml mentsuyu (Japanese noodle soup base)
・150 ml water

*Method
・Cook the eggplant, okra, and pork in boiling water until fully cooked.
・Transfer them to cold water to cool completely.
・Arrange the ingredients in a serving bowl with the mizuna.
・Combine the mentsuyu and water, then pour the chilled broth over the ingredients.
・Add ice cubes just before serving to make it extra cold and refreshing.
・Garnish with sliced yuzu and enjoy!

Inspired by the flavors of Japanese-style tantanmen, this creamy hot pot combines savory pork, sesame, miso, and milk for a rich and comforting meal.

*Ingredients (Serves 1–2)
・100 g ground pork
・1/2 bag bean sprouts
・1 bunch spinach
・1 clove garlic, minced
・A sprinkle of ground sesame seeds

*Broth
・250 ml water
・1 tbsp miso paste (fermented soybean paste)
・1/2 tbsp soy sauce
・1/4 tbsp vinegar
・1/4 tbsp doubanjiang (spicy fermented chili bean paste)
・150 ml milk

*Method
・Add the ground pork, bean sprouts, spinach, and garlic to a small pot.
・Combine the water, miso paste, soy sauce, vinegar, and doubanjiang, then pour the broth into the pot.
・Bring to a gentle simmer and cook until the pork is fully cooked and the vegetables are tender.
・Reduce the heat to low and stir in the milk.
※ Warm gently without letting the broth boil, as boiling may cause the milk to separate.
・Sprinkle with ground sesame seeds and serve hot.